Roasted Rhubarb and Strawberries with Orange and Balsamic Vinegar
Great for dessert but also fantastic for breakfast – try these gorgeous roasted fruits with granola and yoghurt, or as a topping for porridge.
Preheat the oven to 180°C.
Combine all the ingredients and place in a large baking dish that is lined fully with baking paper, ensuring the paper comes up the sides of the dish to contain the juices.
Roast for 20 minutes, turning once gently, until the fruit is soft but not falling apart.
Set aside until just warm or cool completely.
To serve: Place scoops of ice cream in serving dishes and top with the rhubarb. Scatter over the biscuits and dust with icing sugar. Serves 4